VEAL

the dre ed earea of a calf. It requires close attention on the part of the retailer, as it is more difficult to keep than beef. ‘‘Hog-dre ed’’ veal is the carca left in its hide after being trimmed and cleaned—in that form it best retains its moisture and flavor. The carea is generally dre ed and cut in accordance with one or other of the diagrams on page 545. Diagram I, is a popular eastern method; Dicgrams II. and IT, are adapted from a bulletin of the United States Department of Agriculture. The ‘chuck’? (Diagram III.) is sometimes cut so as to include part of that designated in the same diagram as ‘‘shoulder,’’ thus following more nearly the method of subdividing beef. In many localities, the fore and hind shanks are known as the “‘knuckles.’? See also the color-page facing 544. A market ‘‘saddle’’ is the two hindquarters unsplit, and a market ‘‘rack’’ is the two forequarters unsplit. The flesh should be pink and firm. If it is bluish or flabby, it should not be accepted. It requires to be well cooked to fully develop its nutritive qualities. The most desirable is ‘‘milk veal,’’ the flesh of milk-fed calves. This commonly means calves six weeks of age or younger, and from 100 to 120 pounds in weight. After that age they are usually fed on other foods and their flesh becomes darker and le juicy. In special dairy-raising, the milk diet may be continued longer and a nulk-fed calf may then weigh up to and over 135 pounds. The flesh is most delicate if of a calf that has been kept tethered, or closely stalled, so that it has put on flesh and fat instead of running about and developing muscle. ‘‘Bob veal,’’ that from calves under four weeks old, has long been banned as dangerous, or at least undesirable, food. Careful scientific investigation has thrown this theory into the drseard with numerous other unfounded traditions—and has proved the flesh of the very young calf to be as safe and wholesome as any other meat. It is, however, generally lacking in fat and may be somewhat drier and le flavory than better developed veal. The shrinkage is also greater, and in consequence it does not present an especially attractive appearance as a roast joint—it is more suitable for stewing, or broiling with the bone removed.